*  Exported from  MasterCook  *

                        Carbonnades a la Flammande

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chuck roast -- boneless
   1 1/2  tablespoons   Oil
   1 1/2  teaspoons     Salt
   1      teaspoon      Black pepper
   2      tablespoons   Butter
   4      cups          Onions -- sliced
   2      large         Garlic cloves -- crushed
  12      ounces        Beer
   2      tablespoons   Sugar -- brown
   1 1/2  tablespoons   Salt
   1      tablespoon    Parsley -- dried
   1                    Bay leaves
     1/2  teaspoon      Thyme leaves
   1 1/2  tablespoons   Cornstarch
   2      tablespoons   Vinegar -- white

Cut chuck roast into 2" cubes.  In large skillet, over medium heat, saute meat in oil until well browned on all sides.
 Remove meat to bowl and season with salt and pepper. 
 In same skillet, melt butter and saute onion, stirring often, until medium brown.
A minute before onion is done, stir in garlic.  Turn onion and garlic into crockpot. 
 Add browned meat and juices from bowl.
To still-hot skillet, add beer, sugar, salt, parsley, bay leaf, and thyme.
Scrape up pan juices and turn into crockpot.
 Cover and cook on Low 8-10 hours.
 Pour cooking liquid into measuring cup. If you have more than 2 c liquid, cook in skillet, over high heat, until reduced.
Thicken sauce by simmering cornstarch dissolved in vinegar 3-4 minutes, stirring constantly. 
 Place onion in serving dish; set meat cubes on top, and spoon sauce over all.
 This is a Belgian dish, beef stewed in beer, and world famous.
Serve with it young boiled carrots and quartered potatoes garnished with finely minced parsley.

                   - - - - - - - - - - - - - - - - - -